期刊
FOOD CHEMISTRY
卷 135, 期 3, 页码 1220-1225出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2012.05.055
关键词
Mushroom (Russula griseocamosa); Nitric oxide fumigation; Antioxidant activity; Flavonoids; Phenolics
资金
- Natural Science Foundation of China [30873375, 81072998]
- Natural Science Foundation of Zhejiang Province [R2080328]
The effects of nitric oxide (NO) on antioxidant activity and contents of phenolics and flavonoids in mushroom Russula griseocarnosa were investigated. Freshly harvested mushrooms were fumigated with 0, 10, 20 and 30 mu L L-1 NO at 20 degrees C for 2 h and then taken to examine the antioxidant activities using assays of reducing power, chelating effect on ferrous ions, scavenging effect on hydroxyl free radicals, and 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity. The results showed that the antioxidant activities of the mushrooms fumigated with NO were significantly increased when compared to the controls. Moreover, NO fumigation significantly enhanced phenolic and flavonoid contents and stimulated the activities of phenylalanine ammonia-lyase and chalcone synthase. The results indicated that NO fumigation might have potential application for enhancing the bioactive compounds and improving antioxidant activities in the mushrooms. Furthermore, the data suggested that the NO-induced phenolic and flavonoid accumulation was due to the activation of the biosynthetic pathways in the mushrooms. (C) 2012 Elsevier Ltd. All rights reserved.
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